York Minis Ice Cream Cupcakes with Peppermint Pattie Fudge Sauce!

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This post brought to you by Hershey’s®. All opinions are 100% mine.

York peppermint patty ice cream cupcake with chocolate

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These delicious Ice Cream Cupcakes are a super easy no bake dessert!

A chocolate & Hershey’s® YORK  MINIS crust is topped with creamy Hershey’s® YORK MINIS studded chocolate ice cream with a surprise fudge filling!  Each ice cream cupcake is then topped with whipped topping and drizzled with a rich dark Hershey’s® YORK MINIS Fudge Sauce (talk about amazing).  Perfect make ahead dessert for ANY summer gathering!

Before you chop up the Hershey’s® YORK  MINIS, toss them into the freezer for about 10 minutes! They are still easy to cut but it just makes them not sticky.  (And if you’ve never eaten a York Peppermint Pattie frozen before, you MUST try it!  I especially love the YORK MINIS frozen because they are small and you can just pop ’em into your mouth!)

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York peppermint patty ice cream cupcake with chocolate
5 from 1 vote
Review Recipe

York Minis Ice Cream Cupcake with Peppermint Pattie Fudge Sauce!

Prep Time 25 minutes
Cook Time 5 minutes
Chill Time 1 hour 30 minutes
Total Time 2 hours
Servings 12 cupcakes
Made with a york mini, ice cream, and a homemade peppermint fudge sauce these delicious Ice Cream Cupcakes are a super easy no bake dessert!

Ingredients

Peppermint Pattie Fudge Sauce

  • cup milk or light cream
  • ¼ cup brown sugar
  • cup chocolate chips
  • ¼ cup diced Hershey’s® YORK MINIS

York Fudge Ice Cream Cupcakes

  • 2 tablespoons butter melted
  • 18 chocolate wafer cookies
  • cup Hershey’s® YORK MINIS
  • 3 cups chocolate ice cream softened
  • 1 cup Hershey’s® YORK MINIS diced
  • whipped topping

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Instructions

Peppermint Patty Fudge Sauce

  • In a small saucepan bring milk & brown sugar just to a boil. Remove from heat and add Hershey’s® YORK MINIS and chocolate chips. DO NOT STIR. Let sit 5 minutes.
  • Stir with a whisk until smooth. Let cool to room temperature.

York Fudge Ice Cream Cupcakes!

  • Line a muffin pan with foil liners.
  • In a small blender or food processor blend together the chocolate wafer cookies and ⅓ cup Hershey’s® YORK MINIS. Stir in melted butter. Divide evenly over the 12 liners and press flat.
  • In a large bowl, fold 1 cup diced Hershey’s® YORK MINIS into the softened ice cream. Place 1 ½ tablespoons of the ice cream in each cup. Freeze 20 minutes (store remaining ice cream in the freezer while you're waiting).
  • Top with ½ tablespoon fudge sauce. Freeze 5 minutes. Top with 1 ½ tablespoons ice cream and whipped topping to taste.
  • Freeze 1 hour or overnight. Serve with additional YORK MINIS fudge sauce.

Nutrition Information

Serving: 1cupcake, Calories: 392, Carbohydrates: 55g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 18mg, Sodium: 207mg, Potassium: 263mg, Fiber: 3g, Sugar: 41g, Vitamin A: 226IU, Vitamin C: 1mg, Calcium: 80mg, Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Dessert
Cuisine American

This delicious recipe is a sponsored recipe written by me on behalf of Hershey’s®. All opinions are 100% mine.

About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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